Pine Cove Bar & Grill

Year by year

Inspections

1. Apr 22, 2026 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands before putting on gloves

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - SCHOOLS

     There is no approved or current certified food manager for the school or school district.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days

     Code 12-201.11 (A) (2)

2. May 14, 2025 Routine · 1 priority, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer was not working at the start of the inspection. Bottle was switched out and it registerd

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The shevles in the kitchen are not smooth non absorbant and easilty cleanable

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

3. Apr 9, 2024 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Sanitizer for washing dishes is at 0 ppm

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The bottom of the shelving units, and front of the walk in cooler door are in need of cleaning.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The shelves in the kitchen area are made of particle board and it is deteriorating.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     PUBLIC RESTROOMS - WASTE RECEPTACLES

     No waste receptacles provided in women's restroom.

     Correction: Provide waste receptacles in each stall in women's restroom.

     Code 8-201.15